Cauliflower Bites (v) Recipe

Prep

Cut cauliflower into bite-sized florets (about 1–1.5 inches). Pat dry with a towel to remove excess moisture.

Make batter

In a mixing bowl combine 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms. Batter should coat back of a spoon but still be pourable; adjust with a little more water or flour if needed.

Heat oil

Pour neutral oil into a wide, heavy skillet or pot to a depth of about 1 inch (approximately 1.5 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30–45 seconds.

Batter and fry

Working in batches (do not crowd), toss cauliflower florets in the batter to coat, letting excess drip back into the bowl. Carefully place coated florets into hot oil and fry until golden and crisp, 3–5 minutes, turning as needed. Remove with a slotted spoon to a paper towel–lined tray to drain. Repeat until all florets are fried.

Finish

Season fried cauliflower lightly with a pinch of salt while still hot. Keep warm in a low oven (200°F / 95°C) on a baking sheet if making multiple batches.

In a small bowl whisk together 3 tbs gochujang, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tbs honey or maple syrup, 1/2 tsp sesame oil and 2 tbs water until smooth. Taste and adjust: add a little more water to thin, more honey/maple to sweeten, or extra gochujang for heat. Stir in 1 tsp toasted sesame seeds.

If you prefer a glossy, slightly sticky sauce for tossing, warm the sauce gently in a small saucepan over low heat for 1–2 minutes, stirring, until the honey dissolves and the sauce is cohesive. Do not boil.

Soak 1/2 cup raw cashews in 1/2 cup warm water for 20–30 minutes (or boil for 10 minutes for faster softening). Drain and reserve soaking liquid if needed.

Place soaked cashews in a blender with 1 tsp lemon juice, 1/4 tsp salt and 2 tbs water. Blend on high until completely smooth and creamy, scraping down sides as needed. Add additional water 1 tsp at a time to reach a thick but pipeable consistency. Taste and adjust salt or lemon.

Transfer puree to a squeeze bottle or small bowl for plating.

Have 1/4 cup sliced pickled jalapeños, 1/4 cup cilantro leaves, 1 sliced scallion and lime wedges ready. These are used raw as garnish and to cut the richness of the fritters and sauces.

When ready to serve, place fried cauliflower in a large bowl or tray. Drizzle or toss with sesame gochujang sauce until evenly coated (use as much as desired). Arrange bites on a serving platter, dot or drizzle with cashew puree, scatter pickled jalapeños, cilantro leaves and sliced scallion over the top, and serve with lime wedges on the side.